Description
This hearty and nutritious Vegetable Soup is packed with a vibrant mix of fresh vegetables, herbs, and a flavorful vegetable broth. Perfect for a comforting meal, it’s easy to prepare and full of wholesome ingredients that make it both delicious and healthy.
Ingredients
Scale
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
Liquids and Fats
- 2 tablespoons olive oil
- 6 cups vegetable broth
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil: In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering.
- Sauté onions: Add the diced onion and cook, stirring occasionally, for about 5 minutes until the onion becomes softened and translucent.
- Add garlic: Incorporate the minced garlic and continue cooking for 1 minute until fragrant but not browned.
- Cook root vegetables: Stir in sliced carrots, celery, and diced potatoes and cook for about 5 minutes, allowing the vegetables to start softening, stirring occasionally to avoid sticking.
- Add remaining vegetables: Mix in diced zucchini, yellow squash, green beans, corn, and peas evenly to the pot.
- Add liquids and herbs: Pour in the can of diced tomatoes with their juice and the 6 cups of vegetable broth. Sprinkle in dried thyme, basil, oregano, and season with salt and pepper. Stir thoroughly to combine all ingredients.
- Simmer the soup: Bring the soup to a boil on high heat, then reduce the heat to low and let it simmer gently for 25 to 30 minutes, until all the vegetables are tender and flavors meld.
- Adjust seasonings and serve: Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with chopped fresh parsley before serving hot.
Notes
- Use fresh or frozen vegetables as preferred; frozen peas and corn work well.
- To make the soup heartier, add cooked beans or lentils.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- For a creamier texture, blend part of the soup before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
